If you enjoyed my recipe for chicken bruschetta, you will love this. Tomato bruschetta uses no meat and is absolutely delicious. This recipe doesn’t just use roma tomatoes but also uses sun dried tomatoes as well. It gets most of its flavor from seasonings such as fresh basil, fresh garlic and balsamic vinegar. It is of course important to allow the mixture to set so the flavors blend. If you don’t have any fresh basil or just don’t care to use it, dried basil will work as well. For the sliced French baguette, this recipe calls for use of the broiler but I brushed the slices with olive oil and grilled them instead. Tomato bruschetta is a very tasty appetizer that is quick and easy to prepare. Enjoy.
6 roma tomatoes (chopped or diced)
½ cup sun-dried tomatoes (packed in oil)
3 garlic cloves (minced)
¼ cup olive oil
2 tablespoons balsamic vinegar
¼ cup fresh basil (chopped with steams removed)
¼ teaspoon salt
¼ teaspoon pepper
1 French baguette
2 cups shredded mozzarella cheese
Step 1: In a large bowl combine diced roma tomatoes, sun-dried tomatoes, fresh garlic, olive oil, balsamic vinegar, basil, salt and pepper. Mix well and allow the mixture to sit for at least 10 minutes.
Step 2: Slice the French baguette into ¾” thick slices. Arrange the slices on a baking sheet in a single layer. Using the broiler setting on your oven, broil for 1-2 minutes turning half way through or until slices are lightly browned on both sides.
Step 3: Divide the tomato mixture evenly onto all the baguette slices. Top with mozzarella cheese. Broil until the cheese is melted (about 5 minutes or less.)
(Makes 12 Servings)